5
Halibut in Creamy
Coconut Sauce
START TO FINISH: 20 MIN
4 boneless, skinless halibut fillets
(6 oz. each) • 2 tbsp. olive oil • 1 can
(13.5 oz.) unsweetened coconut milk
- 2 scallions, finely chopped (about
1/4 cup) • 1 tbsp. finely chopped fresh
lemongrass • 1 tsp. lime zest, plus
1 tbsp. juice • 1 tsp. grated peeled
fresh ginger • 1 tsp. grated garlic
- 4 cups chopped stemmed kale (from
1 bunch) • sliced red chile, for garnish
Season fish. In nonstick skillet,
cook fish in oil over medium-high
heat until flaky, 4 to 5 minutes per
side. Transfer to plate. In same
skillet, add coconut milk, scallions,
lemongrass, lime zest and juice,
ginger, and garlic; season. Bring to
simmer. Cover; cook until fragrant,
about 2 minutes. Add kale. Cover;
cook for about 1 minute. Arrange
fish on top of sauce. Cover; cook
until kale is tender and fish is
heated through, 1 to 2 minutes.
Garnish with chile. Serves 4.
FROM THE FIRST
DAY OF SCHOOL
TO THE LAST
MAKE EVERY
WASH COUNT
ARM & HAMMER™ Plus OxiClean™ with
Odor Blasters™attacks stains and eliminates
tough odors like body odor, musty towels, and
sweat year in and year out. KEEP OUT OF REACH OF CHILDREN.